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pizza party

August 23, 2010

sorry for the hiatus, I’ve been at the NY Gift show for work and then camping in the Adirondacks for the loveliest wedding in history, but I swear to be a better and more diligent blogger for at least a good while. So while I compile the epic amount of info snatched up at the gift show to share with you all, I will leave you with this post about how great pizza is, especially when someone nice makes it for you.

Mr Broke always makes one vegan and one not so vegan pizza, which is the best because I continuously ask for spinach and so it gives him freedom to get creative on his non vegan pizza. So this evening we made, surprise, one spinach and one with jalapeno, sundried tomatoes, peppers, onions and parmesan. Another fave is roasted rosemary potatoes with salami and an egg, all I can say is that it smells delightful and friends love it.

The dough recipe is what really makes the whole shebang, it takes a bit but is absolutely worth it. It’s a Jim Lahey recipe and is hands down the best we have ever tried. The spinach one even requires an entire bag of spinach which is very exciting if you are craving junk food but don’t really want to cave.

here is the recipe:

Makes one 12-inch pizza

  • 1 cup all-purpose flour, plus more for work surface
  • Sea salt
  • 1/4 teaspoon active dry yeast
  • 2 pinches freshly ground black pepper
  • Roasted elephant or normal garlic cloves, mashed for “sauce”
  • 1/4 pound fresh spinach or a bad of baby spinach
  • a drizzle worth of olive oil


  1. In a large bowl, combine flour, 1/4 teaspoon salt, yeast, and 1/2 cup water. Stir until blended; dough will be shaggy and rough. Let dough rest in a warm place (about 72 degrees) until doubled in volume, about 3 hours.
  2. Turn dough out onto a lightly floured work surface and cover with a clean, damp kitchen towel. Let stand until doubled in size, 30 minutes to 1 hour.
  3. Place a pizza stone on the lowest rack of oven and preheat to 550 degrees for 25 minutes.
  4. Flatten dough into a disk that is thicker in the center than at the edges. Using your fingers, gently pull on the edges of the dough to form a 6- to 8-inch circle; dough should still be thicker in the center. Drape dough over both hands, and using your knuckles, work dough out from the center into a 12-inch circle.
  5. Carefully transfer dough to hot pizza stone. Working quickly, top dough pepper, mashed roasted garlic, and spinach; season with salt. Bake pizza until spinach is wilted and slightly browned, about 10 minutes.
  6. Using a pizza peel, remove pizza from oven and drizzle with olive oil.

This is a variation of the original spinach pizza recipe, aka the popeye pizza, that we like to rub a mashed roasted garlic spread onto the dough before dumping on the spinach. Enjoy

One Comment leave one →
  1. mameadowbroke permalink
    August 24, 2010 8:23 am

    Yea!! Now I finally have the pizza crust recipe ..yummm

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